Best Of Show Blueberry Sour Cream Coffee Cake Recipes

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SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

This is a spin on traditional coffee cake that me and my fiance love!

Provided by Mrs.Encinas:)

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
½ teaspoon vanilla extract
1 ½ cups packed brown sugar
1 cup all-purpose flour
3 tablespoons butter, melted
2 teaspoons ground cinnamon
2 cups fresh blueberries
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
  • Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.2 g, Cholesterol 87.7 mg, Fat 30 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 14.9 g, Sodium 224.7 mg, Sugar 63 g

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE



Best of Show Blueberry Sour Cream Coffee Cake image

This one I clipped from the Dallas Morning News a number of years ago. It won a ribbon at the state fair.

Provided by TXOLDHAM

Categories     Breads

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 cup blueberries
1 teaspoon lemon zest
4 eggs
1 1/2 cups sour cream (divided use)
1 tablespoon vanilla
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
3/4 cup flour
3/4 cup sugar
1/2 cup dark brown sugar (divided use)
2 tablespoons cinnamon
2 tablespoons butter
1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
  • Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
  • In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
  • Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
  • Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
  • Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
  • Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

Nutrition Facts : Calories 568.5, Fat 27.6, SaturatedFat 12.9, Cholesterol 112.5, Sodium 483.6, Carbohydrate 75.8, Fiber 2.7, Sugar 49.2, Protein 7

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
  • Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  • Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
  • For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
  • Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)

Provided by PalatablePastime

Categories     Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
2 cups sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1 pint fresh blueberries, rinsed, stems removed

Steps:

  • Preheat oven to 350°F.
  • Grease and flour a bundt or tube baking pan and set aside.
  • Mix together butter and sugar until smooth; add eggs, mixing until well blended.
  • In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
  • Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
  • Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
  • Cool cake before removing from pan.
  • To remove, invert over plate, and tap pan.
  • Serve on plate garnished with blueberry syrup, if desired.

Nutrition Facts : Calories 5566.8, Fat 298.1, SaturatedFat 182.6, Cholesterol 1121.5, Sodium 3090.4, Carbohydrate 682.4, Fiber 14.8, Sugar 431.8, Protein 60.9

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

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Top Asked Questions

How do you make blueberry coffee cake?
OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
Does blueberry sour cream coffee cake with streusel topping have coffee?
Blueberry Sour Cream Coffee Cake with Streusel Topping is an easy to make moist coffee cake studded with fresh blueberries, a hint of lemon and topped with a buttery streusel topping. Coffee cake actually doesn’t contain coffee as an ingredient at all; it is merely a serving suggestion.
What are the ingredients in a blueberry cake?
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
How do you make a cake with sour cream?
This cake is bursting with flavor, all it takes is one bite to know you need to save this recipe. Preheat oven to 350 degrees. Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth. Mix in flour, baking soda and baking powder. Prepare bundt pan by spraying with non-stick cooking spray.

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